FORMULATION AND CHOPPING TEMPERATURE EFFECTS ON BEEF FRANKFURTERS

Frankfurters were manufactured using four fat and added water (AW) for mulations (10% fat/30% AW; 15%/25%; 20%/20%; 30%/10%) and processed at chopping temperatures 9, 12, or 15 degrees C. The batters were stuffe d into cellulose casings, thermally processed, chilled and vacuum-pack aged. Frankfurters were analyzed for proximate composition, textural p roperties and purge. No differences occurred among treatments for proc essing yield (89.8% +/- 1.83). Frankfurters chopped to 12 degrees C ha d the highest (P < 0.05) Kramer peak force values. As expected, purge increased in all treatments as storage time increased (P < 0.05). As A W increased, hardness and cohesiveness decreased and purge increased. Water level and fat reduction were the most critical factors affecting quality.